Steamed Taiwanese Fish with Ginger and Soy

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Delicate white fish steamed with julienned ginger and scallions, drizzled with a savory soy sauce, highlighting fresh natural flavors. This Chinese seafood recipe, ready in about 25 minutes, pairs ginger, julienned, scallions, julienned, and soy sauce for a weeknight-friendly dinner. Each serving lands at about 230 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (about 500 g) whole white fish (e.g., tilapia), cleaned
• 3 tbsp ginger, julienned
• 3 stalks scallions, julienned
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp white pepper

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Instructions

1. Step 1: Rinse 1 whole cleaned white fish (about 500 g) and pat dry. Score both sides with 3 diagonal cuts. Sprinkle 1/2 tsp salt and 1/4 tsp white pepper evenly over the fish.
2. Step 2: Arrange 2 tbsp julienned ginger and 2 tbsp julienned scallions inside the cavity and on top of the fish.
3. Step 3: Place the fish on a heatproof plate and steam over boiling water for 8-10 minutes until the flesh is opaque and flakes easily.
4. Step 4: While fish steams, heat 2 tbsp vegetable oil in a small pan until hot but not smoking. Mix 3 tbsp soy sauce with remaining 1 tbsp ginger and 1 tbsp scallions.
5. Step 5: Remove fish from steamer, drizzle with soy sauce mixture, then pour hot oil over the top to sizzle the garnishes. Serve immediately.